Harissa Chicken, Aubergine & Chickpea Traybake

• Preheat the oven to 200°C.
• Mix the aubergine, chickpeas and pepper with olive oil and harissa.
• Place the vegetables in a roasting dish.
• Add the chicken breasts and coat lightly with the harissa mixture.
• Roast for approximately 30–35 minutes until cooked through.
• Finish with lemon juice and parsley.

Why it’s good

Chicken provides lean protein, while chickpeas and aubergine supply fibre that helps make the meal particularly satisfying.

Combining protein and fibre can slow gastric emptying and support normal appetite-regulating signals after eating.

It provides substantial volume without relying on refined carbohydrates.